Ingredients:

  • 1 cup (190g) long-grain brown rice
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tsp (3g) ground turmeric
  • ½ tsp (3g) sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 cups (150g) broccoli florets, bite-sized
  • 2 medium (120g) carrots, sliced into coins
  • 1 red bell pepper (150g), chopped into 1-inch pieces
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (2g) smoked paprika
  • ½ tsp (2g) garlic powder
  • ¼ cup (60g) runny tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Rinse the brown rice under cold water until the water runs clear. In a medium pot, combine rice, vegetable broth, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the liquid is absorbed and grains are tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the chickpeas, broccoli, carrots, and bell pepper in a bowl with olive oil, smoked paprika, and garlic powder until evenly coated. Spread in a single layer on the pan.
  3. Roast for 20–25 minutes, tossing halfway through, until the edges are charred and chickpeas are slightly crisp.
  4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.
  5. Divide the golden turmeric rice among four bowls. Arrange the roasted vegetables and chickpeas in sections on top. Drizzle generously with the tahini sauce.